Cook noodles according to package directions. Drain and return to pot; add a little canola oil to keep from sticking together and keep warm. Whisk together soy sauce, sesame oil and honey; set aside.
Heat the wok over high heat and add the 2 tablespoons of oil. Add the ground meat and stir-fry until browned and slightly crispy.
Add the onion, garlic and crushed red pepper and continue to cook over high heat until the onions are slightly softened and browned at the edges. Stir in the spinach until it's just wilted. Season with salt and pepper.
Add the noodles and soy sauce mixture to the wok. Toss with the onion, meat, and spinach mixture. Serve in individual bowls and season with rice vinegar.
Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
While the noodles are being prepared, heat 1 tablespoon oil in a large sautÃ© pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a clean plate with a slotted spoon, and set aside.
Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. SautÃ© for 4 minutes, stirring occasionally, until soft. Add the zucchini* and garlic and sautÃ© for 2 more minutes, stirring occasionally.
Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
Remove from heat and serve immediately, garnished with your desired toppings.
To Make The Kung Pao Sauce: Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.